Cook the spaghetti in a large saucepan of rapidly boiling salted water until al dente. Drain.
While the spaghetti is cooking, place the bacon rashers on a plate, between paper towels and cook in the microwave oven until cooked and crisp. Set aside.
Heat the oil in a large saucepan over medium heat. Add the lime zest, garlic and capers and cook for 1 minute or until fragrant. Add the spaghetti to the pan and toss to coat and heat through. Crush the bacon rashers into pieces and add to the pasta.
To serve, toss the rocket, lime juice and dried chillies through the pasta and pile into serving bowls. Top with the parmesan.